Things You'll Need:
- 2 large flour tortilla
- 1 skinless chicken breast
- 1/2 cup of sour cream
- 1/2 tsp cumin
- 1 cup mexican blend cheese
- slice black olives
- 1/4 cup Rotel
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Step 1
You'll first need to marinate the chicken breast. I use lime juice, olive oil, salt, pepper and garlic. Let the breast marinate at least an hour or overnight would be better. You might marinate it in the morning before you go to work and it will be ready for dinner. Mix the sour cream and cumin and set aside. Drain the Rotel and set aside. Slice the olives and set aside. Cut the chicken into 1/2 inch cubes and set aside.
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Step 2
Heat a large 10 inch or large skillet over medium heat. Use vegetable oil and a little butter which will help the quesadilla brown. If you keep the shells in the refrigerator warm them a little, the microwave works great, but not more that 15 seconds.
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Step 3
Lay the shell out and put half of the cubed chicken down the middle of the shell. Add 2 Tbs or more of Rotel on top of the chicken. Add 1/2 cup or more of the cheese on the chicken and then add 3-4 dollops of sour cream. Gently fold the shell in half and press gently to distribute the contents.
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Step 4
Brown the quesadilla in the skillet, be careful to not let it burn, only a couple of minutes on each side. Turn and brown on the other side. When both sides are golden brown stand the quesadilla on edge to brown the folded edge. This prevents the quesadilla from coming apart. Let set for a minute and then slice and serve with rice.
